After cutting the vegetables warm a large sauce pan with olive oil to add the squash and carrots to. Steam over medium heat for 5 minutes then add the spinach and spices for another 2 minutes Combine the vegetable broth with the veggies, and bring to a boil. Let the mixture shimmer for another 25-30 minutes After shimmering, let the soup cool slightly then add half to a blender to blend until smooth. Add the blended mixture back into the sauce pan to bring to a slight boil, then serve with cream.

Fall soups are the best of soups. So much warmth, so hearty, full of squash, perfectly colorful... I had to make a concoction of my own this year. Soup making is quite a long process, but completely worth every vegetable you chop and all of the stirring. This soup is delightfully rich, creamy, and the perfect fall color. So grab a good read, a cozy sweater, and make some soup the next chilly fall day you may have.

15 comments:

fall soups really are the best, i can even eat the same kind for a week straight. yours looks absolutely scrumptious and you took such gorgeous pictures of it! i love how you thought to get pictures other than just the standard on the table shot, and even that one you made original. i also love that it's a tiny bit of an outfit post. that shawl is so pretty on you.Cuddly CactiMitla Moda

Wow this looks delicious. I definitely love soups so much during the winter too. There's just something so lovely about drinking a hearty soup when it's so cold out! I'll be following to keep up with your lovely and heartfelt posts :)

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